This time, my mother came home and brought me lard back, so I can make a traditional chrysanthemum cake made with lard~
The water and oil skin materials are mixed and kneaded into a smooth water-oil dough. Allow to stand for 20 minutes
The crispy material is mixed and kneaded into a pastry dough. Allow to stand for 20 minutes
Knead the still watery oil dough into strips and cut into 16 equal parts.
Cut the pastry dough into 16 equal parts
Take a small dough of water and oil, squeeze it with your palm, put a small pastry and wrap it up.
Close the mouth, open it, fold the top side down, and fold the bottom side up
Folded dough is opened again and folded again
Repeat again. (6, 7, 8 folds a total of three times)
Folded dough for 20 minutes
Stir the dough, pry it open, and wrap it in red bean paste. Put your mouth down
Wrap the red bean stuffing and place it with the mouth facing down. Gently flatten the dough with the palm of your hand, then use a rolling pin to slightly open the dough.
Use scissors to cut 12 holes around the round cake as 12 petals. Twist each petal by 45 degrees so that the bean paste is exposed upwards
Brush the egg yolk in the middle and sprinkle with sesame
The oven is preheated to 220 degrees, the middle layer, baked for 15 minutes.
If there is no lard, you can use butter and salad oil instead. For details, please refer to the production of lotus crisp. Red bean filling can be replaced with jujube filling